Tuesday, 3 April 2012

Dreary, dull and dandelions

Well, it's awful out today. The sun has gone into hiding once more, hand in hand with the return of the cold and clouds. So why dandelions, well currently Tinkasaurous's pick of the day, she's loving them at the moment! Good job I have a pot just for her precious weeds!

So other than a cute little shelled creature nomming happily on Dandies, I was cheered up today on my way to work by reading the free Metro!

Long story short...this penguin is evidently of significant interest to the dolphins! Such a cute picture and it really captures the moment.

So what's happened in the land of Stef? Well our little Roger Roo was under the weather on Sunday, so to the vets we went where he returned to being a little monster as if nothing was ever wrong with him.

I can't wait to get our house now...I know everything isn't set in stone but we're on to the final stage now before exchange of contracts and then there's no going back! I want to decorate so badly, I have so many ideas, rented accommodation is so restrictive and we can finally make something better and our own. I am beyond excited, heck we'll have a garden too!

I've been busy crafting a few bits for my upcoming craft fair in July too, you always need enough stock! Currently also listed in my online shops too.

Here's a little taster!

Tonight it's nommy homemade mushroom pakora for tea!

If you're interested here's a rough recipe - I go by 'estimates' never exact measures...but it has always worked for me! Good luck!

Mushroom Pakora
  • 12 heaped tablespoons of Gram flour
  • 1 and a half beakers of cold water
  • 2 teaspoons of ground coriander
  • 2 teaspoons of whole Jeera Cumin seeds
  • 1 teaspoon of Chilli Powder
  • 1.5 teaspoons of Chipotle Chilli Flakes
  • 2 crushed Garlic gloves
  • 1 teaspoon Tumeric
  • 3 teaspoons Garam Masala
  • 1 teaspoon Salt
  • 1.5 teaspoon Paprika
  • Baby Button Mushrooms ( 1 pack +)
Firstly Measure out the gram flour into a large mixing bowl, add all spices/herbs and mix into flour.  Gradually add the cold water whilst mixing, once the mixture becomes a custard like consistency with no lumps, stop adding water and mix. (Adding water into a little 'pool' made in the mix and folding in works well).

Fill a milk pan with either Rapeseed Oil, Sunflower Oil or Vegetable Oil, allow around 2 cm from the rim but ensure the oil is at least 6 cm in depth. Heat the oil until HOT. Be very careful.

Dip the washed mushrooms separately into the gram flour spice paste mix (completely cover) and drop into the HOT oil. Be careful as the oil will spit. Depending on the size of pan will determine how many mushroom can be cooked at a time. Leave to cook in HOT oil for ~ 3 minutes, using a 'Skimmer' remove the mushrooms in batter and place on a  plate, the batter should be hard and crisp, not soggy. Do more mushrooms in the mean time, the already cooked mushrooms retain their internal heat for at least 15 minutes.

Serve up with Mixed salad leaves, salad tomatoes, red onion and cucumber and finally Half a lemon to squeeze over your mushroom pakoras.

Don't throw the oil away, once the oil has completely cooled using a funnel transfer it in to an air tight bottle/container so it can be reused when you next make pakora, this way the flavours in the oil are retained and will make your next batch of pakora even more tasty!


Have a great day

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